Crab And Corn Chowder Recipe
Ingredients
| 4 tablespoons butter or bacon fat | ||
| Onions | 2 Medium, finely chopped | |
| Green pepper | 1 Small, finely chopped | |
| Potatoes | 2 Large, peeled | |
| 3 cups corn, cut off cob | ||
| 2 cups milk or more | ||
| Cream | 1 Cup (16 tbs) | |
| Crabmeat | 1/2 pound | |
| Parsley | 2 Tablespoon, finely chopped | |
| Salt and red pepper to taste | ||
| Salt and red pepper to taste | ||
Directions
Melt butter or bacon fat in pan.
When hot, add onions and green pepper.
Saute 5 minutes.
Add potatoes and cover vegetables with water.
Cook 10 minutes.
Add corn and continue to cook until potatoes are tender.
Add 2 cups milk and the cream.
Stir and bring to a boil.
Add crabmeat and just heat through.
If too thick, thin with milk.
Season with salt and pepper.
Stir in parsley.
When hot, add onions and green pepper.
Saute 5 minutes.
Add potatoes and cover vegetables with water.
Cook 10 minutes.
Add corn and continue to cook until potatoes are tender.
Add 2 cups milk and the cream.
Stir and bring to a boil.
Add crabmeat and just heat through.
If too thick, thin with milk.
Season with salt and pepper.
Stir in parsley.
Chef
